Cauliflower in bread crumbs - a classic dish for creating culinary masterpieces: recipe with photos

Today in the article:

Good afternoon dear friends! If you are a cauliflower lover and are looking for the most delicious recipes on how to easily and quickly prepare it in batter, then you have come to the right place. Today in our article we have cauliflower in batter.

The popularity of this dish is breaking records in the ranking of everyday treats. Due to its resemblance to breaded meat and fish, it is liked by convinced meat eaters, and admirers of vegetables are not far behind. Simply put, everyone deservedly likes this cabbage!

Cabbage cooked in a frying pan in batter will be an unsurpassed addition as a side dish to hot meat and fish dishes. This is also a good option for an independent snack, especially if served with sauce. It's incredibly delicious!

There are an indecent number of batter recipes. We have selected for you the most delicious and popular options, but at the same time easy to prepare and from available products. Write down recipes and try them!

Cauliflower in batter in a frying pan with egg - step-by-step recipe

A classic, simple recipe that has not in vain earned the recognition of those who tried it.

We will need:

Wash the cabbage thoroughly, remove the leaves, break into inflorescences. Place them in a container, cover with water, add salt and place on a hot stove. To obtain a crispy product, boil the cabbage in water for three minutes.

If you give it more time, it may become boiled, so make sure you follow this point. Do not cover the container in which the vegetable is cooked with a lid: the smell should come out of it. Remove the product from the pan and wait until it cools down.

Mix the eggs with salt and pepper, beat with a whisk, gradually adding flour. The breading should look like thin sour cream. Do not pour in the entire portion of flour at once to avoid making the batter too thick.

Heat the pan until it is ready for frying. Add enough sunflower oil. Dip the cabbage pieces into the resulting dough, then carefully place on a preheated roasting pan.

Fry until you see the crust turning golden brown. Gently turn the cabbage over to cook thoroughly.

Remove excess oil and fat from the finished cabbage by placing it on a paper napkin or towel.

To prepare a delicious spicy sauce: mix mayonnaise (you can use sour cream) with squeezed garlic and chopped dill. Mix and you're done! Delightful pleasure!

Tender cabbage baked in the oven

Cabbage inflorescences in batter, cooked in the oven, turn out to have an unusual taste and are less fatty than when fried in oil. Thanks to the breading, the crust is just as bright golden and crispy.

Ingredients:

800 g cauliflower;
80 g breadcrumbs;
2 eggs;
100 g flour;
salt pepper.

Preparation:

Place the cabbage inflorescences, washed and boiled in salted water, in a colander.
Beat the eggs with salt and pepper and mix well with the flour.
In the oven, the dough will not have time to set immediately. Therefore, to prevent it from dripping from the cabbage and spreading on the baking sheet, breadcrumbs are used.
Prick a small piece of cauliflower with a fork, dip it into the batter and immediately sprinkle generously with breadcrumbs and place on a preheated baking sheet.
Bake in a preheated oven for 20 minutes at 2000C.
The inflorescences will be golden and crispy. For breading, it is best to use crackers made from white bread.

Cauliflower in a frying pan in batter with a crispy crust

Do you prefer light dishes? You can get a tender crust that melts in your mouth if you make a protein batter. The tenderness of the prepared dish will drive any eater crazy and will take you to the world of heavenly pleasure.

We will need:

Separate the cabbage stalk and disassemble the vegetable into fragments. Take water into a cooking vessel, place it on the stove to boil, add as much salt as needed and you can also add sugar for taste.

The secret is this: cabbage boiled in sweetish water reveals its taste in a new way.

The larger the florets, the longer they need to cook. The average cooking time is 3 minutes. Then take out the cabbage and cool on a paper towel.

Beat the whites with a whisk, making sure that the whites do not lose the required thickness. It should become like foam. Salt and pepper according to your own preferences, add flour and finely chopped dill. The aroma of the batter is simply magical!

Dip the inflorescence into the batter (this is convenient to do using tongs) and immediately place it in the frying pan. Over medium heat, fry until golden brown, remembering to turn over.

After frying, the resulting inflorescences must be placed on a paper napkin and allowed to absorb excess oil.

Goes great as an independent hot dish with a suitable sauce (see recipe No. 1) or as a side dish for meat and fish.

Delicious and simple!

Recipe for cauliflower in sour cream batter in a frying pan

This batter will amaze the taste buds of the most sophisticated gourmets. It is delicious with the addition of sour cream, herbs, paprika and pepper. Garlic sauce will add piquancy to the dish.

We will need:

Now let's cook!

Wash the cabbage; if there are dark spots, cut them off. Using a knife or hands, separate the inflorescences into convenient sizes. Next, put it in a cooking container (don’t forget to salt the water) and boil for a few minutes - 2 minutes to retain a light crunch, 3-4 minutes if you like it softer.

Break the chicken egg into a separate bowl, add salt and pepper, and add a little flour. Whisk until the optimal consistency is obtained. Add sour cream, soda, pepper, garlic. The mixture should resemble pancake batter.

You can add paprika to the batter for color.

Place the fruits in the batter and roll thoroughly in it. Heat a frying pan with oil and fry the cabbage, turning it in different directions to fry.

After you remove the cabbage from the pan, place the finished dish on a paper towel to drain any excess fat. This way you reduce the calorie content of the dish, so your figure is not in danger.

Mix sour cream, mayonnaise, garlic for sauce. You can add a little greenery.

Bon appetit!

How to make a fluffy batter for cauliflower with egg

Now, as they say, watch your hands. The main ingredients are the same as in the first recipe, but the batter is prepared completely differently and turns out fluffy like donuts. Delicious.

Ingredients:

Cauliflower – 1 head (800-900 g)
Water - 1 l (for cooking)
Milk – 150 ml
Bay leaf – 1 pc.
Salt - to taste
Ground black pepper - to taste
Spices/dried herbs – to taste
Wheat flour – 200 g
Chicken egg – 4 pcs.
Vegetable oil – 1 tsp. (for batter) + for frying
Sparkling/plain water – 100 ml

Preparation:

I warn you right away, cooking takes about an hour. But it's worth it.

1. We start with the batter, since it will still need to sit in the refrigerator.

Break the eggs and separate the whites from the yolks. We put the whites in the refrigerator for a while, and to the yolks we add a pinch of salt, soda (not salted only), a teaspoon of vegetable oil, a pinch of salt and seasonings to taste (for example, Provençal herbs, dried garlic or red pepper)

Mix everything thoroughly

2. Then we begin to gradually add and stir in flour, achieving a consistency similar to that of pancake dough.

Place the finished mixture in the refrigerator for 40 minutes, covered with cling film.

3. Now take the cabbage and place it for 5-7 minutes in a lightly salted solution of 1 liter of water and 1 tbsp. spoons of salt.

4. Next you need to boil it. To do this, pour 1 liter of water, milk into a saucepan, add bay leaf and a pinch of salt. Place the cabbage disassembled into florets there, bring it to a boil over medium heat, then cook for 3 minutes.

Milk helps get rid of the unpleasant odor that appears when cooking cauliflower.

5. Place the vegetables boiled in this way in a bowl of cold water for 5 minutes to stop the cooking process, and then dry them with a paper towel.

6. Return to the batter. Take the egg whites out of the refrigerator and beat them vigorously until foamy.

7. And with gentle movements mix it into the previously prepared dough.

8. That's it. The hardest part is over. All that's left to do is fry it. To do this, heat about a centimeter thick vegetable oil in a frying pan and place the cauliflower coated in batter into it.

9. Fry it over medium heat on both sides for a couple of minutes until golden brown.

10. Then place on a paper towel to remove excess fat.

Ready. Bon appetit!

Cauliflower in batter with cheese in a frying pan

A cabbage dish, enriched with aristocratic cheese notes of creamy taste, can be prepared in an incredibly short time. You will need a little time and the desire to create masterpieces in the kitchen.

We will need:

Cooking method:

Remove the cabbage stalk and disassemble the vegetable into fragments. Place water in a saucepan, bring to a boil, and add salt if desired. The larger the florets, the longer they need to cook. The average time is three to five minutes. Drain the water, wait for the slices to cool, placing them on a plate.

Break the eggs into a bowl, add grated cheese, seasonings, and herbs. If you bought hard cheese that is too salty, you should not add salt. Stir the batter to the desired consistency - it should be quite liquid and flowing.

Place the inflorescences in a bowl with the batter, coat them evenly, then start frying in a frying pan over medium heat with a little oil until the crust is golden brown.

The golden deliciousness is ready!

Preparing the vegetable

First of all, let's deal with the head of cabbage (or heads of cabbage - I had 3 small ones). Separate each head of cabbage into inflorescences. To do this, you can break them off or carefully cut them with a knife. You can leave long cuttings, but I don’t like them, so I cut them off completely. Rinse the inflorescences under cold water and let them drain.
Boil water in a fairly wide and deep bowl and add salt. Place the prepared inflorescences into the boiling liquid and let them float to the surface. After boiling, boil the vegetable for no more than 3 minutes.

Our preparatory stage is over. The next stage can be started immediately or later, when it’s time for lunch.

Crispy cauliflower in batter

Advanced cooks often prepare batter with alcohol. It gives the batter the desired crunchiness. Vodka, brandy, cognac, dry wine or beer can be used as a highlight. The dish is easy to prepare!

Products needed:

Cooking method:

Before sending the cabbage to fry, boil it for 3 minutes in salted boiling water or steam it.
To do this, you will need to cut it into portioned pieces, maintaining the shape of the inflorescences.
In the process of pre-boiling the cabbage, do not waste time, but start preparing the batter. Add beer, flour, curry, garlic and salt to the beaten eggs. Mix thoroughly, eliminating the presence of small lumps. The dough should resemble thin sour cream.
Before sending the cabbage to fry, dip it in the dough. Gently dip a piece of cabbage into the mixture and gradually move it to the frying pan.
After the frying process, place the resulting product on paper towels, allowing excess fat to drain off.

The batter turns out crispy, aromatic and beautiful. Exactly what is needed!

Cauliflower in batter without eggs in mineral water

An excellent tasting batter can be prepared using mineral water. If you are a supporter of a healthy lifestyle, good news for you! Cooked in mineral water and without eggs, it is leaner, and at the same time airy and crispy.

We will need:

As in previous recipes, cabbage undergoes the same preparation: it is cleared of leaves, disassembled into fragments and boiled in salted water for 3 minutes. If you took large pieces, you can increase the time to 5 minutes. Then drain the water.
Mix the batter: add salt to the sifted flour, a moderate amount because mineral water is already salty. Pour in slowly and immediately mix in ice-cold sparkling mineral water. Knead very thoroughly so that there are no lumps. The dough should turn out a little thinner than for pancakes, moderately fluid.
Place the slices in the dough so that they are covered on all sides. And fry in a frying pan over moderate heat, turning from side to side so that they brown evenly.
That's all. Serve hot with any sauce (recipes No. 1 and No. 3 have options for serving sauce).

Recipe for cauliflower in milk batter

An excellent option for preparing cauliflower is batter with milk. In the recipe, the cook advises using unleavened milk. An additional ingredient that is the highlight of this batter is starch. It has binding properties and contributes to the appearance of a crispy shell. Perfect for lean dishes, prepared without adding eggs.

We will need:

Preparation:

Wash the cabbage head, remove the leaves, and prepare for the process of boiling in water. Place the leaves in boiling water, add salt, wait five to seven minutes until the product is ready.

Prepare the batter. Combine milk with water, add salt and mix. Gradually add flour in small portions. Mix the dough until you are sure there are no lumps. Leave the mixture to steep for five to ten minutes.

Pour sunflower oil into a non-stick frying pan and heat it properly. Dip cauliflower in batter and fry on all sides.

Before serving on a hungry eater's plate, place it on a paper towel to absorb the grease. This way you will reduce the calorie content of the dish, and nutritionists will not be against its consumption. Delicious!

Recipe for cauliflower in batter and breadcrumbs in a frying pan

An instant recipe is cauliflower in breadcrumbs. The dish will appeal to true lovers of sophistication.

We will need:

Preparation:

Separate pre-washed cabbage into inflorescences. Pour water into a cooking vessel, add salt, and put on fire. Add herbs and cabbage. Cook for 3-4 minutes. To check the degree of cooking of the product, pierce it with a toothpick.

To prepare the batter, break the eggs, ground black pepper, a little salt (to taste) into a deep container and beat with a whisk. Pour breadcrumbs into another bowl. Add dry herbs if desired.

The florets must be cool before you start dipping them into the egg, then roll them in breadcrumbs. Dip cabbage fragments into the mixture and place in boiling oil.

You should fry without reference to time, focusing on the color of the crust. If it turns golden brown, then it’s time to turn the product over to the other side.

Next, place the finished yummy on a paper towel and serve hot. And try the sauce option for this recipe, it will be even tastier!

Georgian cauliflower

Who else but Georgians know how to prepare truly delicious and gourmet food. And in vain many people think that these people cook only meat unsurpassedly. Vegetables in this case are also no exception.

Ingredients:

Cauliflower - 300 gr.
Onions - 150 gr.
Chicken eggs - 2 pcs.
Salt, pepper, herbs, breadcrumbs, herbs, hops-suneli - to taste

Preparation:

Peel the onion and cut into medium-sized cubes. Wash, dry, separate into inflorescences and boil the cabbage for 5 minutes. Heat the vegetable oil in a frying pan and fry the onion in it first, and then add the cauliflower to it. Fry everything together for about 5 minutes. Then pour the sauce over the vegetables, mix thoroughly and fry for another 3 minutes.

To prepare the sauce, in a deep bowl, combine eggs, herbs, salt, pepper, breadcrumbs, suneli hops and mix everything thoroughly. Before serving, sprinkle the finished dish with fresh herbs.

Recipe for cauliflower in mayonnaise batter

There are legends about the dangers of mayonnaise, but there is no person who does not love this product. At least once a year we allow ourselves New Year's salads with the addition of this sauce. Let's look at the option of preparing a dish with mayonnaise.

We will need:

Cabbage inflorescences - 500-600g.
Provencal mayonnaise - 3 tbsp. l.
Chicken eggs - 3 pcs.
Fragrant dry herbs (hops-suneli) - 1 tsp.
Corn starch (can be potato) - 1 tsp.
Plain white flour - 2 tbsp. l.
Salt - to your taste.

Cooking method:

Fill a saucepan with water and place it on the stove. Dip the pre-washed cabbage and disassembled into inflorescences into boiling water, which can be salted if desired. Cook for three to five minutes. After cooking, remove the cabbage from the container and let it cool.
Take the ingredients needed to prepare the batter, with the exception of starch and flour. They should be mixed separately and then added to the egg mixture.
Fry the cabbage in a frying pan, turn it over carefully so as not to damage the inflorescences, and so that the batter does not drip. Before serving, it is advisable to let the cabbage “give up” excess fat after frying. Place the product on paper or a napkin.

Oven cooking option

Cauliflower fried in a frying pan in batter is, of course, very appetizing and tasty, but many mothers are worried about what is more beneficial - the benefits of the vegetable or the harm from the processing method? It will be healthier not fried, but baked in the oven.

Ingredients:

Cauliflower – 1 pc. (or less if the family is small).
Flour – 2-3 tbsp. l.
Chicken eggs – 1-2 pcs.
Salt - to taste.
Citric acid - on the tip of the knife.
A little vegetable oil.

Algorithm of actions:

Stage one - remove the cabbage leaves and rinse the forks under running water. Divide the cabbage into inflorescences, convenient for baking and serving.
Stage two – boiling. Bring water to a boil in a large saucepan, add a little citric acid (which will prevent the cabbage from browning).
Cooking time – 3 minutes. Drain in a colander and transfer to a plate to cool the cabbage.
Beat the eggs with salt, you can also add spices and seasonings. Then add flour. Knead the batter to a fairly thick consistency.
Cover a baking sheet with a sheet of foil. Grease with vegetable oil.
Dip the cabbage inflorescence into the batter. Transfer to a baking sheet.
Bake in the oven until golden brown.

This cooking method allows you to get delicious crispy but lean cabbage. It is good both as a side dish for a meat dish and on its own.

Cauliflower in batter in a frying pan - video

This video will help you prepare really crispy, aromatic and tasty cabbage in batter. We leave the ingredients of the recipe and a short description of the steps below the video for your convenience.

We will need:

Cabbage inflorescences - 700 gr.
Eggs - 2 pcs.
Ice water - 50 ml.
Salt - half a teaspoon.
White (or black) ground pepper - 1/3 tsp.
Turmeric for color - half a teaspoon.
Flour - 5 tbsp. l.
Vodka - 1 tbsp. l.
Vegetable oil for frying.

We start with the batter: break 2 eggs into a bowl, add salt, pepper and turmeric. Pour in very cold water.
Add the sifted flour and stir everything until smooth, without lumps. And pour in and mix in a spoonful of vodka. Let it brew.
Boil the cabbage inflorescences in salted water for 10 minutes (to make them crispier - 3-5 minutes). We take it out and cool it.
Heat the frying pan well and pour oil into it.
Dip the inflorescences completely into the batter and place them on the frying surface. Fry until golden on all sides.
Place on a paper towel to remove excess oil.
Serve hot and enjoy the taste!

Classic recipe

Battered cauliflower is the most popular and simple version of the vegetable in a dough shell using the most common and affordable ingredients.

Ingredients:

1 kg cauliflower;
4 eggs;
3 tbsp. l. flour;
salt.

Preparation:

First make the batter. It is best to beat eggs with a whisk or fork. The egg mass should become homogeneous. When you achieve the desired condition, add salt and flour in small portions to avoid the formation of lumps. The consistency of the batter should be thick, like sour cream.
For convenience, it is better to prick the inflorescences with a fork, and then dip them in batter and immediately place them in a frying pan with hot oil.
To ensure an even crust, turn the forks gradually after one side is browned.

How to cook cabbage in batter to make it delicious

In conclusion, let me give you some tips necessary for better results.

It is better to take small heads of cabbage in order to cook the whole thing at once.
If there are dark spots on the cabbage, remove them with a knife.
Boil the cabbage with the lid open to release the “cabbage smell.”
To keep the cabbage crispy, cook for 1-3 minutes.
If you prefer the cabbage to be soft inside, then boil for 5-7 minutes.
If you slightly sweeten the water in which the cabbage is cooked, you will get new shades of taste.
Frying cabbage is usually done over medium heat without a lid, otherwise the oil will start to “shoot” strongly.
The batter requires uniform frying on all sides until nicely browned.
Since there is always excess oil on the cabbage after frying, be sure to remove it by placing it on a paper towel for a few minutes.
It is advisable not to leave it on the second day - the batter becomes softer, stops crunching and changes its taste.
If you have frozen cabbage, then you do not need to defrost it - it will melt on its own during pre-cooking.

Cooking cauliflower in a frying pan in a crispy batter does not require any special culinary skills. The cooking methods have something in common with each other, differing only in the type of batter. Don't be afraid to experiment and add your own ingredients. What if you become a culinary pioneer, capable of inventing new dishes?